Tandoori Chicken with Basmati Rice and Roasted Cauliflower
Spiced Indian-style chicken breast with fragrant basmati rice and roasted cauliflower, marinated in yogurt and aromatic spices
Tandoori Chicken with Basmati Rice and Roasted Cauliflower is a indian lunch recipe ready in about 65 minutes. Each serving has approximately 1618 kcal, 84g protein, 148g carbs, 81g fat. It fits a high-protein diet.
Marinate the chicken breast in the yogurt with ginger, paprika, and turmeric for 30 minutes
Heat olive oil in a large skillet over medium-high heat
Cook the marinated chicken until golden and cooked through, approximately 8-10 minutes
In a separate pot, prepare the basmati rice according to package directions
Toss the cauliflower with a small amount of olive oil and roast at 400°F for 20 minutes until tender
Serve the chicken over the rice with roasted cauliflower on the side
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